hello, I have started a catering/ personal chef business so i have a few questions... 1. for the catering what is the most effective way to determine menu prices??? 2. for the personal chef, should i offer my clients a menu or just let them tell me what to make??? 3. how do i determine the prices for being a PC, is it per person, per hour, or just a flat rate? and who is responsible for the cost of food?? Any advice is greatly appreciated!!!